Sometimes I make things that I wouldn't even dream of tasting. My lack of desire isn't triggered off of the fact that the recipes or bad or that I spend so much time on them that I am over it before it is complete. The reason I won't try some of my dishes is that they are made with ingredients I don't like at all. This doesn't happen often, but when it does I have to rely on the reviews of others to know if the recipe is a success. This dish in particular is one that I didn't care to eat, taste or sample. I am not a huge fan of chocolate and I definitely don't eat peanut butter. I made this as a thank you gift for someone who made a wooden awning for my son's nursery. And since the recipe yields two cakes I kept one back for my family to enjoy. And according to them, it was a delicious cake that they were happy to indulge in.
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
FOR THE TOPPING
1/4 cup chunky peanut butter
5 to 6 tablespoons whole milkHE CAKE spoons w
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides.
Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
Divide batter between pans.
Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes. And Serve.